gQg EXPERIMENT STATION KEOORD. 



methods for analyzing milk and wine which are recommended for introduction 

 into the Swiss food booli. 



The determination of total solids in milk, P. Poetschke (Jowr. Indm. and 

 Engin. Chcm., 3 (1911), No. 6, pp. J,05-m, flffs. S).— In this article is described 

 the Deghuee lactometer, which possesses an advantage over the New York 

 Board of Health lactometer and the Quevenne hydrometer in that it requires 

 only 4 oz. of milk for each determination. 



In addition, the author describes a pipette which will deliver exactly 5 gm. 

 of milk of a known specific gravity, and which for convenience sake is gradu- 

 ated in the degrees of the New York Board of Health hydrometer. The pipette 

 can be used to good advantage for determining nitrogen by the Kjeldahl process 

 and total solids. It will not yield good results with sour milk. 



The determination of moisture in butter, J. C. BRiJNNiCH and F. Smith 

 (Queensland Agr. Jour., 28 (1912), No. 1, pp. 9, 10).— This is a comparative 

 study of the rapid factory method of drying in a metal dish over an alcohol 

 flame and the laboratory procedure in which the drying is done in a steam bath 

 on pumice stone. In the first method " the sample, consisting of approximately* 

 5 gm., is placed in a shallow metal dish with a glass rod, and heated on a wire 

 gauze over the flame of a spirit lamp. During heating the sample is constantly 

 stirred, and the dish is removed from the flame after active frothing has ceased, 

 and immediately the curd becomes a rich brown color." 



The authors also sought to determine whether the presence of boric acid in 

 butter would affect the results obtained with the usual laboratory method. 

 "The conclusion reached is that the percentages of water found by drying on 

 pumice in the steam bath are but inappreciably affected by the presence of boric 

 acid ; whereas, where the volatilization of water is assisted by the addition of 

 alcohol (a rapid method occasionally recommended), boric acid is largely ex- 

 pelled and is calculated as moisture." 



Investigations concerning the Reichert-Meissl number and the relation 

 of butter fat constants in butter analysis, O. F. Hunzikeb (Indiana 8ta. Rpt. 

 1911, p. 34). — Variations in the time of saponification from 15 minutes to 2.5 

 hour's were without effect upon the Reichert-Meissl number, contrary to the 

 findings of Delaite and Legrand (E. S. R., 18, p. 309). 



" The rate of distillation of the volatile acids was also investigated. Fifteen 

 and six-tenths per cent of the total volatile acids were distilled in the first 

 10 cc. of distillate. The eleventh fraction of 10 cc. distillate contained only 3 

 per cent of the total volatile acids. Eighty-six per cent of the total volatile 

 acids were distilled over by the Reichert-Meissl process." 



Beport to the Local Government Board by G. W. Monier-Williams on 

 analyses and methods of detection of certain proprietary substances sold 

 as preservatives for milk, cream, etc. (Rpts. Local Govt. Bd. [Gt. Brit.], Pub. 

 Health and Med. Subjs., n. ser., 1912, No. 60, pp. 7).— " Mystin." which is a 

 preservative recently introduced into England, was found to have the following 

 composition : Sodium nitrite 9.85 per cent, formaldehyde 0.3 per cent, and water 

 89.85 per cent. Its specific gravity was 1.067 at 17° C. 



The claim is made for this preparation that it can not be detected by chemical 

 methods. On account of the large percentage of sodium nitrite the ordinary 

 Hehner test, which is the one usually employed for detecting formaldehyde, is 

 inhibited. It was found, however, that if " 5 cc. of milk to which ' mystin ' has 

 been added are treated with 0.05 gm. of urea (0.25 cc. of a 20 per cent solution) 

 and 1 cc. of normal sulphuric acid, heated in a boiling-water bath for 2 minutes, 

 and cooled, the resulting liquid gives a well-defined Hehner reaction. The 



